Who knew one little legume could be capable of so much?
, which I didn't love. I could see its potential, but what I ate was stale and tangy, and not in a good way. The next time the little dudes turned up in my food, they were being served whole in a dinner option at my college dining hall. I didn't particularly love them then either. Even though they were creamy and nutty, the preparation left a lot to desire. It was only once I started cooking with them on my own that I realized how amazing they can actually be.
It was a creamy pasta recipe: I'd sautéed the chickpeas with onions and carrots, stewed them in white wine and chicken stock, puréed half to make a sauce, saved the other half for texture, then finally tossed the whole thing with noodles. The result tasted like mac and cheese, except way better and there wasImmediately, I was hooked, and from there I'd go on to learn just how much that little garbanzo bean can do.during my childhood, chickpeas are always in my pantry now.
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